In a medium bowl, whisk together flour, granulated sugar and 1/8 teaspoon salt.

In a large mixing bowl, add cream cheese, butter and milk. Beat until creamy and well combined. Mix in the flour mixture and beat just until combined.

Scoop dough out onto a lightly floured surface and gently knead a couple times until it comes together. Evenly divide dough into 24 pieces.

Lightly coat 24 mini muffin cups with nonstick spray. Press one dough piece into the bottom and up sides of the muffin cup.

For the filling

Spoon about 1/2 teaspoon walnuts in each cup.

In a medium bowl, whisk together brown sugar, brown rice syrup, zest, juice, salt and egg. Pour about 2 teaspoons over walnuts in each muffin cup.

Bake until the crusts are lightly browned and the filling is very puffy - about 18-22 minutes. Remove and place on a wire rack to cool for 10 minutes. Carefully remove each tassie, running a knife around the sides if necessary, and place on a wire rack to cool completely.Click here to be taken to the main post